Yeung Chau Fried Rice

Contributors

Cookbook

Everyday Chinese Cooking

Published by Clarkson Potter

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This image courtesy of Bruce Nimmer

Yeung Chau is a province in China known for its superior fried rice dishes. Its name refers to the colorful and tender vegetables that add vibrancy and flavor to this popular recipe. You may enhance this dish by adding cooked meat you have on hand in the refrigerator.

Serves2 to 3

Cooking Methodsauteeing

CostModerate

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet

Recipe Coursemain course, side dish

Dietary Considerationgluten-free, lactose-free, peanut free, soy free, tree nut free

Equipmentwok

Mealdinner

Taste and Texturecrisp, savory

Ingredients

3 tablespoons vegetable oil
1 large egg, slightly beaten
4 cups cooked white rice
½ cup peas
½ cup carrots, cut into ½-inch dice and blanched in boiling water for 1 minute
½ cup diced mushrooms
¾ cup cooked shrimp
¾ cup diced barbecued or cooked chicken
2 green onions, with tops, diced
1 tablespoon oyster sauce

Instructions

Heat a wok or nonstick skillet over high heat, add the vegetable oil, and stir-fry the egg. Cook the egg to soft scramble. If the rice has just been cooked, fluff with a fork to allow steam to escape and the rice to cool before adding to the wok. After the rice is added, stir constantly and cook for 2 minutes (turn the heat down if the rice starts to stick to the bottom).
Add the peas, diced carrots, diced mushrooms, shrimp, barbecued chicken, green onions, and oyster sauce. Stir until well mixed and the vegetables are hot, about 1 minute. Serve.